BEEF STEW WITH SUET DUMPLINGS

20 mintues prep.

2 hours 34 minutes cooking

Serves 4

Ingredients

  • 800g Chuck beef (cut into a 2 inch dice)
  • 50g Plain flour
  • 4 Carrots
  • 2 Brown onions
  • 10 Clove garlic
  • 250ml Red wine
  • 1 Bouquet garni *
  • 200g Button mushrooms
  • 700ml Veal stock
  • Vegetable oil
Dumplings
  • 200g Self raising flour
  • 100g Beef suet
  • 2 tablespoons chopped parsley
  • 100ml Water
  • Salt and pepper

Method

 
  1. Preheat the oven to 150°C.
  2. Place the beef in a bowl and season with salt and pepper, add the flour and toss together to coat the meat.
  3. Heat a fry pan over a high heat with a small amount of vegetable oil, add the beef and fry until well browned on all sides then remove the beef from the pan and drain in a colander.
  4. Heat a heavy based saucepan over a medium heat with a tablespoon of vegetable oil. Peel the onion, carrots and garlic and roughly chop then add to the saucepan and season with a little salt and pepper.
  5. Cook for 5 minutes until the vegetables are lightly browned. Pour in the red wine and reduce to a glaze this should take approximately 5 to 10 minutes. Add the beef and mushrooms then the veal stock and bring to the boil, skimming off any fat that forms on the surface.
  6. Add the *bouquet garni and place a lid on the saucepan then place in the oven for 2 hours.
  7. To prepare the dumplings, sieve the self-raising flour into a bowl then add the beef suet, chopped parsley and season with salt and pepper.
  8. Add the water and mix together, if the dough is dry add a little more water; you should have sticky dough, divide the mix into 8 balls.
  9. After 1 hour and 15 minutes, remove the saucepan from the oven and place the dumplings on top of the beef stew.
  10. Replace the lid and return to the oven, cook for another 45 minutes (the dumplings will steam in the oven on top of the stew)
  11. Remove from the oven and serve.
  12. *A bouquet garni is a French term meaning "garnished bouquet" it is made up of a small bunch of herbs tied together with a string typically thyme, parsley and a bay leaf and is used for flavouring soups, stocks and stews.
RECIPES

BEEF STEW WITH SUET DUMPLINGS

20 mintues prep.

2 hours 34 minutes cooking

Serves 4

Ingredients
Method

Ingredients

  • 800g Chuck beef (cut into a 2 inch dice)
  • 50g Plain flour
  • 4 Carrots
  • 2 Brown onions
  • 10 Clove garlic
  • 250ml Red wine
  • 1 Bouquet garni *
  • 200g Button mushrooms
  • 700ml Veal stock
  • Vegetable oil
Dumplings
  • 200g Self raising flour
  • 100g Beef suet
  • 2 tablespoons chopped parsley
  • 100ml Water
  • Salt and pepper

Method

 
  1. Preheat the oven to 150°C.
  2. Place the beef in a bowl and season with salt and pepper, add the flour and toss together to coat the meat.
  3. Heat a fry pan over a high heat with a small amount of vegetable oil, add the beef and fry until well browned on all sides then remove the beef from the pan and drain in a colander.
  4. Heat a heavy based saucepan over a medium heat with a tablespoon of vegetable oil. Peel the onion, carrots and garlic and roughly chop then add to the saucepan and season with a little salt and pepper.
  5. Cook for 5 minutes until the vegetables are lightly browned. Pour in the red wine and reduce to a glaze this should take approximately 5 to 10 minutes. Add the beef and mushrooms then the veal stock and bring to the boil, skimming off any fat that forms on the surface.
  6. Add the *bouquet garni and place a lid on the saucepan then place in the oven for 2 hours.
  7. To prepare the dumplings, sieve the self-raising flour into a bowl then add the beef suet, chopped parsley and season with salt and pepper.
  8. Add the water and mix together, if the dough is dry add a little more water; you should have sticky dough, divide the mix into 8 balls.
  9. After 1 hour and 15 minutes, remove the saucepan from the oven and place the dumplings on top of the beef stew.
  10. Replace the lid and return to the oven, cook for another 45 minutes (the dumplings will steam in the oven on top of the stew)
  11. Remove from the oven and serve.
  12. *A bouquet garni is a French term meaning "garnished bouquet" it is made up of a small bunch of herbs tied together with a string typically thyme, parsley and a bay leaf and is used for flavouring soups, stocks and stews.
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